Salsa di Noci (Walnut Sauce)
A silky Ligurian walnut sauce made with just walnuts, garlic, bread, and cream. Toss with fresh pansotti or any filled pasta for an authentic Italian dish.
- Total time
- 10 min
- Servings
- 4
- Calories
- 380
- Protein
- 10g
Ingredients
- 1 cup walnuts, toasted
- 2 clove garlic cloves
- ½ cup fresh bread crumbs (from day-old bread)
- ½ cup heavy cream
- ¼ cup Parmigiano-Reggiano, grated
- 1 pinch salt and white pepper to taste
Instructions
- 1
Pulse walnuts and garlic in a food processor until finely chopped, ~30 seconds.
- 2
Add bread crumbs and pulse once more until the mixture resembles coarse sand.
- 3
Add cream and Parmigiano and blend on low until the sauce is smooth and creamy, ~60 seconds.
- 4
Season with salt and white pepper. Taste and adjust seasoning as needed.
- 5
Transfer to a serving bowl. Thin with a splash of pasta water or warm cream if too thick.
- 6
Toss gently with warm pansotti or other filled pasta. Serve immediately.
Tools you’ll need
- food processor
- measuring cups and spoons
- serving bowl
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